March 24th, 2004

zucchini delight from how it all vegan

1 1/2 cups soy mozzarella cheese, grated
1 28-oz can diced tomatoes
5 cups zucchini, chopped (i put in 2 1/2 cups zucchini, 2 cups mushrooms)
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp red pepper flakes
1/2 tsp salt
1 cup cooked or canned lentils
1/2 cup jasmine rice

preheat oven to 350. in a large casserole dish, combine 1/2 cup of the cheese with the tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and the rice. stir together. top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done. makes 2-4 servings.

why, why, why is my jasmine rice always way too CRUNCHY after i cook it? i'm following the recipe almost exactly, with the exception of the zucchini/mushroom thing...
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Indian and Italian recipes

Another website update:

I served the chilled tomato soup at an Indian dinner I made for nine friends last Wednesday and it went down very well indeed. I served it in shot glasses as an accompaniment to the main courses.

The mushroom antipasto and the creamed spinach will get an airing at next Wednesday's Italian dinner - the antipasto is already made and in the fridge.

freak cat

(no subject)

Just a quick tip. Search the Food Network's recipes for "Tofu". A lot of things come up! and a lot can be easily veganized (if it's not already). The Tofu Ranchero looks good! so does the 2 Alarm Tofu Dip, and the moo-less choclate pie, vegan coconut cake, and and and...
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